Place saffron threads in a small dry pan and heat for 1 minute. Place threads into a mortar and pestle, add salt and garlic, then pound until a paste forms.

Peel the prawns, leaving the tail on but removing the vein, then cut down the back and butterfly. Place the butter in a large heavy-based pan, add the chilli cook for 1 minute, then remove and set aside. Add the prawns and garlic mixture and cook for 1-2 minutes or until the prawns change colour. Serve the prawns with the butter rice. Top with the fried chilli if desired.

To cook the rice: Heat the butter in a medium pan. When it starts to foam, ass the onion and rice, and stir over a low heat until the onion and rice are a pale gold in colour. Add the stock and wine and bring slowly to the boil. Cook until all the liquid has evaporated and the tunnels form in the rice. Turn off the heat, cover and stand for 15-20 minutes.

Variations: this can also be done with whiting fillets

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